International Wine Cellar | Rating: 95(15.4% alcohol; 69% cabernet sauvignon, 14% cabernet franc, 8% merlot, 8% malbec and 1% petit verdot) Bright, saturated ruby. Aromas of crushed black fruits, menthol, licorice, violet, espresso and cocoa powder. At once primary and suave, with more inner-mouth perfume and aromatic lift than past vintages of this wine. The dark raspberry and violet flavors offer terrific intensity and aromatic lift. The tannin management here is far more sophisticated than just a few years ago here, when the tannins had a tendency toward hardness. But then this wine has only been racked twice so far. Sullivan noted that 2007 was the first year in which David Abreu controlled the vineyard work; Michel Rolland will finalize the blend, and the bottling will not occur until at least August. Outstanding potential here.Author: Stephen TanzerIssue: May/June 2009
Wine Advocate | Rating: 97Composed of 77% Cabernet Sauvignon, 11% Cabernet Franc, 4% Petit Verdot, 4% Merlot and 4% Malbec, the 2007 Oakville Estate Proprietary Red Wine has a deep garnet color and slowly evolving nose of incense, new leather, spice box and dried mulberries over a core of creme de cassis, preserved plums and mocha. Full-bodied with a firm backbone of chewy tannins and great freshness, the palate gives up plenty of savory layers and finishes on a persistent pepper and spice note. 1,363 cases produced.Author: Lisa Perrotti-Brown
Self | Rating:Drink Dates: 2009-2027Author: Kenny G
See other similar producers:Sloan Estate,Culler Wines,Broman Cellars
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 384 bottles owned
- 66 collectors